Cake Rusk Indianpakistani Biscotti Recipe By Tasty Recipes

CAKE RUSK (INDIAN/PAKISTANI BISCOTTI) RECIPE BY TASTY

Steps:

• Preheat the oven at 350°F. Take a 9-inch square baking pan and spray it with a baking spray. Place a parchment paper in the bottom of the pan.
• In a large bowl, sift together the flour, baking powder and salt together and set aside.
• Beat the eggs in a separate large bowl until the eggs are fluffy, and the texture is airy with an electric mixer. Then, add sugar to the eggs and beat for another minute. Add in the butter, vanilla extract and yellow food color and mix until combined.
• Add the dry ingredients to the wet ingredients. Fold in with a spatula just until incorporated.
• Pour the mixture in the prepared pan and place it in the middle rack and bake for 15 - 20 minutes until a wooden skewer when inserted in the center comes out clean with a few crumbs.
• Place the cake on a wire rack until it is cooled completely. Let the cake cool at room temperature before cutting it into pieces.
• Preheat the oven again at 300°F.
• Cut the cake in half. Then cut one-inch pieces of the cake. Finally, cut the pieces in half.
• Place the pieces in the baking tray and place them back in the preheated oven. After 25 minutes, flip over and bake the cake pieces again until the other side is golden brown as well.
• Take out the cake pieces and let them cool completely before placing them in an air-tight container.

CHOCOLATE CHIP AND COCONUT BISCUITS RECIPE BY TASTY

Steps:

• Heat the oven to 180'C. Rub a little bit of butter over 2 baking trays to stop the biscuits from sticking.
• Mix the butter and both sugars until soft and smooth. Beat in the egg and vanilla.
• Sift the flour into the bowl, followed by the baking powder and salt and beat well until everything is combined. Stir in the chocolate chips and coconut.
• Drop teaspoons of the mixture onto the mixture onto the baking trays, spacing them 2" apart. Flatten them lightly with a wet fork.
• Carefully place the baking trays in the oven and bake for 10-12 minutes until the biscuits are golden. Place the biscuits on a wire rack to cool completely.
• Serve.

GLAZED LEMON POUND CAKE LOAF RECIPE BY TASTY

Steps:

• Preheat the oven to 325 °F. Spray an 8×4-inch loaf pan with baking spray and line with a piece of parchment paper that covers the bottom and long sides, with an inch or so extending past the top of the pan (these will be the "handles" to lift the loaf out of the pan).
• In a large bowl with an electric mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter with the sugar until light-colored and fluffy. Add the eggs one at a time and beat in well after each addition, scraping down the sides of the bowl, as needed. Beat in the lemon zest, lemon juice and vanilla.
• In a separate bowl, whisk together well the flour, salt, baking soda and baking powder. With the mixer on low, add the flour mixture to the butter mixture alternately with the sour cream, starting with ⅓ of the flour, ½ of the sour cream, ⅓ of the flour, the last of the sour cream, then finally the last of the flour.
• Scrape into the prepared 8×4-inch loaf pan and level batter. Bake in a preheated oven for 55-60 minutes, or until a tester inserted in the centre comes out clean.
• Allow to cool in the pan for 15 minutes, then run a knife along the short ends and use the parchment paper edges to lift and remove from pan. Allow to cool on a cooling rack.
• While the loaf is still a little warm, prepare the glaze, adding enough lemon juice to make a pourable glaze. Place a baking tray under the cooling rack to catch any drips and spoon glaze slowly over top of loaf, allowing it to drip down the sides a bit. Cool completely, then slice and serve.